Mexican Scrambled Egg Tacos (Tacos de Huevos Revueltos a la Mexicana)

1. Prepare Aromatic Base

Finely chop the garlic and chiles in a food processor or blender. Add the roughly chopped onion and pulse until finely chopped.

2. Cook Onion Mixture

Heat the oil in a 12-inch skillet over medium heat. Add the onion mixture and cook for 4 to 5 minutes, until golden brown.

3. Add Tomatoes

Increase heat to medium-high. Add the cubed tomatoes to the skillet. Cook for about 4 minutes, until the liquid has mostly evaporated.

4. Scramble Eggs

Beat the eggs with a pinch of salt. Pour the beaten eggs into the skillet, stirring gently as they cook. Once set, transfer to a serving bowl.

5. Serve

Sprinkle scrambled eggs with fresh cilantro, add avocado pieces (optional), and serve with warm corn tortillas and Roasted Tomatillo Salsa.